Tuesday, 29 November 2016

Chocolate Chai Brownies

This took a few tries to perfect and the result is around 15 small, very moist brownies, like nothing I’ve ever tasted  - unsurprising when your brownies have allspice, cinnamon, ginger, cloves, black pepper and more. But trust me, they taste delicious with balance of sweet and spice. You can adjust quite easily to taste – if you prefer a dry, more cakey brownie, leave them in the over for around 5 more minutes. With the chai mix, adjust to taste - if you know you don't want a very ginger dominated brownie and prefer the sweet spiciness of cinnamon, tone down the ginger measures and ramp up the cinnamon.  

Chocolate chai brownies


120g unsalted butter
100g of good quality dark chocolate (at least 70%)
50g of pistachios, chopped (optional, or use another nut if you prefer)
35g plain flour, sifted
45g of good quality cocoa powder, sifted
170g of caster sugar
Half tsp of baking powder
2 large eggs

for the chai mix (but adjust to taste):
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp all spice
seeds of 4 cardamom pods, ground
2 cloves, ground

1. Preheat the oven to 180 degrees and line a 20cm by 15 cm baking tray with greaseproof paper. 
2. Melt the chocolate and butter in a bowl (I just did this in the microwave, checking and stirring often so it didn’t burn)
3. stir in the nuts.
4. In a separate bowl, combine the flour, cocoa, baking powder, sugar and chai mix.
5. Add this to the chocolate mix in intervals, folding the mixture.
6. Beat the eggs one by one until you have a glossy mixture.
7. Pour the mixture into the baking tray and place in the oven for around 15 minutes for a moist brownie, but check with a knife to make sure they are baked through (the knife should still come out quite clean when you pierce into the brownies)

Set aside to cool and cut into slices.

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